Brown Rice Risotto with Beans and Greens

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filed under Main Dishes

Main Dishes
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 389 (19% DV)
Fat: 12g (19% DV)
Carbohydrates: 54g (18% DV)
Protein: 16g (32% DV)
Ingredients:  Makes 4 servings
14  ounces
1  tablespoon
1/4  teaspoon
1  cup
1  cup
3  cups
1/2  cup
1  tablespoon
3/4  cup
4  cups
1  tablespoon
1  teaspoon

Tip: For nutritional information on all the ingredients in Brown Rice Risotto with Beans and Greens just click on each ingredient name. Then adjust the serving size for any Brown Rice Risotto with Beans and Greens ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
In a large, deep skillet, heat the olive oil. Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened, about 6 minutes. Add the barley and cook, stirring, for 2 minutes. Add stock and cook, stirring, until nearly absorbed. Continue adding liquid (either more stock, or water). Most barley risottos are done when the barley is al dente and suspended in a thick, creamy sauce, about 35 minutes, however, I like to take this one a little soupier adding another half to one cup of stock. (This gives the beans something to drink up, and you a margin of error if you grains continue to absorb the stock once you think they are done.) Stir it in until the risotto is on the loose side, then add the beans and let them cook for a minute. Add the spinach and let it wilt and then cook for an additional minute. Stir in the 1/2 cup of freshly grated parmesan cheese and the butter and season with salt and pepper.
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